what's a yellow onion?
It is what the name says, an onion with a yellow bulb. They are more strongly flavored than a white onion of the same size. The recipe calls for 2 onion bulbs, about 350 gm each, cut to 1 cm cube. The bell pepper is a completely mild chile. They are using red for color, which is silly in the context.
I think the translation of this is: a yellow onion is a normal onion. A bell pepper is a capsicum. A chile is a chilli.
Well, that is not what the recipe is referring to. That is unless this is considered to be a normal onion in Australia:...In Australia, a yellow onion is a normal onion...
I just used sweet onions, which I guess are what are considered to be normal around here. The layers are anything but papery. They are frequently used to make onion rings. But they do have a yellow color.Yellow Onion, also known as a Brown Onion, is a variety of dry onion with a strong flavor. White inside, its layers of papery skin have a yellow-brown color.
It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulfur than the white onion, which gives it a stronger, more complex flavor.
A dozen varieties of yellow onion are grown, following the time of year. They vary in nutritional content.
You seem to be talking about 'Chili' as if it's a dish?
That is indeed considered to be a normal onion in Australia. If I went to a supermarket and bought some onions, that's what they would be.Well, that is not what the recipe is referring to. That is unless this is considered to be a normal onion in Australia:
We take our chili very seriously. Almost as serious as barbecue. We have chili cook-offs, and they're huge and amazing. Especially during the colder months, chili can indeed be a common dish or meal by itself. It's an amazing full-body warmer.
I'm now motivated to make some chili!
or chiles...They call them peppers. Chili is a dish they make.
Yes.Just curious:
1) Tomato--Yes or No?
Yes!2) Beans--Yes or No?
I don't know if I've had chili with that, but I would give it a try.3) Green chiles--Yes or No?
Once you have a bowl of red, what should be added at the table?
I'm translating to Australian for Graffito's benefit.In Australia, a yellow onion is a normal onion (I think red onions would be more common than white onions, but perhaps it's just what I'm used to), a bell pepper is a capsicum (I think this is fairly uniquely Antipodean; it's just a pepper in the UK, and I've only seen it translated to capsicum, pepper, and paprika in non-English speaking countries), and 'chile' is spelt 'chilli' (I think this is more broadly the case in all non-American English; before this thread I wasn't aware that 'chile' was an acceptable spelling, so for non-Americans the country's name is just as likely the source of puns about air temperature).
Well, that is not what the recipe is referring to. That is unless this is considered to be a normal onion in Australia:
To be honest it looks more brown than yellow, which is often what we call them.
Only chilli con carne I have had, actually quite good for a canned product.
Not exactly hot, Americans dynamite hot = mildly hot for Australians.
Okay, enough with this prattling about Ukraine, or God, or "which 4th-tier Greek horror writer is your 7th favorite" stuff. Let's come together and discuss an issue of utmost import to us all. Let's talk about Chili.
Why? For starters, Chili is delicious. You can cook it in bulk (to freeze later, or stretch out across multiple meals), and it's so easy to cook that even our swath of youngins, with only rudimentary access to kitchen supplies, can cook at least an "okay" Chili. It's pretty hard to screw up.
But it's also very versatile. You can make your Chili as complicated or as simple as you want. Some people eschew the usage of beans. Others use beer. Some only use meat, other sausage, turkey, elk, or some combo. Other additions, from spices, to sauces, can enhance.
Do you like Chili? What is your go-to recipe? Do you like it on hot dogs or french fries? Do you support the abomination before the Lord that is Cincinnati Chili? Personally, I've fond of a few squeezes of brown mustard into the mix while it stews, and also enjoy some green chilis thrown in, and I've been trying different kinds of meats, besides beef.
WHAT ARE YOUR #HOT #CHILI #TAKES?!?